#Bacon #Egg #Muffins (#Keto)
One of my favorite breakfast options on the go is Keto Egg Muffins, especially when I add bacon! Fresh eggs, green onions, cream, cheese and bacon are all cooked in a muffin pan to give you the perfect option for a healthy and portable breakfast (or lunch)!
When I don't have time to enjoy a Denver omelette or a slice of spinach egg in the oven at home, I love having one of these portable breakfasts out of the freezer! Eating keto is easy, even on busy mornings.
My favorite additions
Sticking to a keto diet can be difficult when you're so busy, but these keto egg muffin tins are the perfect answer to that! Make them in advance for the coming week and microwave them out! Keep it interesting by personalizing them with all kinds of ingredients!
Vegetables: spinach, peppers, mushrooms or jalapeños for a spicy touch!
Cheese: try adding or replacing the cheese with feta cheese or mozzarella
Meat: diced ham or crumbled sausage would also be delicious!
Adding heavy cream and dried mustard powder really adds a rich flavor to these keto bacon egg muffins that you won't find in any other egg muffin pan! Even my daughter and my husband love taking it out of work and school. Mark one for mom!
How to make egg muffins
Keto Bacon Egg Muffins are surprisingly simple to make early in the week. Whether you are preparing them for brunch on the weekend or the week ahead, you have no work to do for you!
Combine eggs, heavy cream, dry mustard powder and pepper (see recipe below). The cream will help swell the eggs, creating a softer keto egg muffin that is not as dense.
Grease muffin tins very well with cooking spray or olive oil. You don't want your bacon egg muffins to stick!
Divide the bacon, cheese and green onions between the cups and pour the egg mixture on top.
Bake keto egg muffins until eggs are set. They will swell well and big and will sink a little when cooled.
Serve immediately or refrigerate up to 5 days.
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